I've been through my first term, about to take term finals in a week. Dishes have come full circle to include all components at last. After learning basic preparation, we are being told to make it pretty for presentation. Being a go-getter, I can't stand not knowing how to plate well, why, how, etc...

Got any good book or website recommendations for me? I was told Charlie Trotter's books are a good place to start. Any other suggestions? Any food stylists out there who can lend me some good philosophy aside from "Meat is at the 6:00 position, its what the customer is paying for."?

Thanks for the help,

Jen_________________There is only one way to die- With a full stomach and a good tan.

Joined: 18 Oct 2004Posts: 1654Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

Posted: Sat Jan 31, 2009 7:23 pm Post subject:

When I want a little inspiration I go old school with Pepin and new with Keller. I can't help but be inspired while looking through their respective books. Left to my own devices I often get a bit too rustic. Most of my other favorites won't help you in the pro kitchen, too rustic you know.

6:00 position. . . (snort). I am way too much of a renegade, I prefer 6:15._________________"It's watery....and yet there's a smack of ham."

I lost my father there five years ago... Have seen neither hide nor hair of him since. Nobody can blame him for not wanting to go home._________________There is only one way to die- With a full stomach and a good tan.

Sorry about your dad knifethrower----perhaps he'll show up in a display on your next visit.

My one beef about plating (and really I don't get fancy, spoon, slop-serve) is the tendency to build towers out of foods!! WHY?? WHY?? It's not that they look terrible or anything--quite the opposite. I'm afraid to destroy the art work! But i also think it does detract from the individual elements on the plate._________________Vivant Linguae Mortuae!!

I have to leave a trail of empty latte cups on my way in, or its Camping In Grand Tetome. (sorry, horrid pun. its late. i've had too many carbs for dinner)_________________There is only one way to die- With a full stomach and a good tan.

David, I don't get the vertical thing either, but its gotta be sculpture related somehow. I personally do not care to see upturned chicken legs sticking their bare jointed ankles in my face at dinner, but some folks seem to think that is important.

Oh, I am so confused..._________________There is only one way to die- With a full stomach and a good tan.

Joined: 18 Oct 2004Posts: 1654Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

Posted: Wed Feb 04, 2009 5:31 pm Post subject:

Jen, I am a connoisseur of bad puns. Also of Dad humor and terrible singing voices. But, I am not a fan of those upturned chicken legs either, or of the micro green haircut and the giant herb stalk sticking out of the center of my plate like a flag planted atop Everest._________________"It's watery....and yet there's a smack of ham."